Recipes

Thicker nagaimo pieces soften under a lid, then finish with savory bacon and melted cheese.

Fluffy fish cakes hold a warm tuna and cheese filling.

Nagaimo rounds brown lightly in the pan, with nori and a soy-mirin glaze.

Warm edamame gets a gentle wasabi kick in a light soy dressing.

Tender beef tendon and springy konnyaku simmer in a deep miso sauce.

Slow simmering turns pork belly and daikon into a tender, glossy shared dish.

A light starch coating helps chicken tenderloins stay tender under a bright scallion sauce.

Prepared pork intestines simmer with daikon, konnyaku, ginger, and miso.

A gently seasoned rolled omelet with the delicate flavor of dashi.

Layers of ready-to-eat ham and cheese become crisp, golden cutlets.

Bite-size cooked octopus gets a savory mentsuyu marinade and crisp starch coating.

Crunchy cabbage with sesame oil, garlic, and a light savory dressing.